Description
Hearty and comforting pasta coated in a creamy pumpkin sauce with savory browned beef, herbs, and a sprinkle of Parmesan. A cozy one-dish meal perfect for fall dinners.
Ingredients
Scale
- 1 small sugar pumpkin (about 2 lb), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried sage or 1 tablespoon fresh
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14 oz) can pumpkin puree
- 1 cup heavy cream
- 1 lb pasta (rigatoni, penne or farfalle)
- Fresh parsley or sage, for garnish
- Freshly grated Parmesan, to serve
Instructions
- Preheat oven to 425°F. Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
- Boil salted water and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, brown beef over medium-high heat. Add onion, garlic, sage, thyme, and red pepper flakes. Cook until fragrant.
- Stir in roasted pumpkin or puree, then add heavy cream and reserved pasta water as needed. Mix to combine.
- Add cooked pasta and toss to coat in sauce. Season with salt and pepper.
- Serve hot, garnished with fresh herbs and Parmesan.
Notes
- Use canned pumpkin to save time—skip roasting step.
- Add a splash of wine or broth for extra depth.
- Substitute beef with ground turkey or plant-based meat for variation.
Nutrition
- Serving Size: 1 plate
- Calories: 550
Keywords: pumpkin pasta, beef pasta, creamy pumpkin beef pasta, fall dinner, pumpkin dinner recipe